Cherry Almond Cake with Streusel Topping

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A slice of cherry almond cake with chopped nuts and pink sprinkles sits on a floral plate, with a fork beside it and a stack of plates in the background.

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5 from 2 votes

Cherry Almond Cake with Streusel Topping

This Cherry Almond Cake features fresh cherries, almond extract, and a buttery crumb topping with sliced almonds. Finished with sweet almond glaze, this easy homemade cake is perfect for summer gatherings!

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 368kcal

Author: Melissa Griffiths

Ingredients

Cake

2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup 1 stick unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
⅓ cup whole milk
2 cups fresh cherries pitted and quartered

Crumb Topping

½ cup sugar
¼ cup all-purpose flour
3 tablespoons butter melted
½ cup sliced almonds

Icing

1 cup powdered sugar
1 tablespoon milk
¼ teaspoon almond extract

Instructions

Preheat oven to 350º. Spray a 9" springform pan with non-stick cooking spray with flour.
In a small bowl, whisk together flour, baking powder and salt and set aside.
2 cups all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, almond extract and milk. Add flour mixture and mix just until combine. Stir in cherries.
½ cup 1 stick unsalted butter, softened, 1 cup sugar, 2 large eggs, 2 teaspoons vanilla extract, ½ teaspoon almond extract, ⅓ cup whole milk, 2 cups fresh cherries
Spread batter evenly into prepared pan.
To make the crumb topping, add the sugar, flour, and butter to a small bowl, and use a fork to combine well. Add the almonds and stir to combine. Sprinkle over the top of the cake batter
½ cup sugar, ¼ cup all-purpose flour, 3 tablespoons butter, ½ cup sliced almonds
Bake at 350º for 40 - 50 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool 5 minutes before removing from pan. Cool completely on a wire rack before serving.
Whisk together powdered sugar, milk, and almond extract to create a thin glaze. Drizzle over the cake.
1 cup powdered sugar, 1 tablespoon milk, ¼ teaspoon almond extract
Slice, serve, and enjoy!

Notes

Cherry variations: Use sweet cherries, sour cherries (add 2 tablespoons more sugar), or try blueberries, raspberries, or diced peaches for different fruit options.

Flour alternatives: Replace up to half the all-purpose flour with almond flour for more almond flavor, or use a 1:1 gluten-free baking blend for gluten-free needs.

Nut-free version: Omit almond extract and use additional vanilla extract; skip sliced almonds in the topping or replace with rolled oats.

Make it richer: Add ½ cup sour cream to the batter, reducing milk to ¼ cup for an even more tender crumb.

Nutrition